Puri Chana Recipe- Authentic Indian Street Food with Mint Pani

Last Updated on 4 months by Neha Deshmukh

Puri Chana Recipe: Authentic Indian Street Food with Mint Pani

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the sight (and smell!) of puri chana. These crispy, puffed-up puris, stuffed with spicy potato filling and drowned in cool, tangy pani, are a true explosion of flavor. I remember the first time I tried it – a street vendor in Delhi handed me a plate, and I was instantly hooked! Today, I’m so excited to share my version of this beloved street food with you. It takes a little effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This puri chana recipe isn’t just about recreating a delicious snack; it’s about bringing a little piece of India into your kitchen. It’s perfect for a weekend project, a festive gathering, or just when you’re craving something seriously satisfying. The combination of textures – the crunch of the puri, the soft potato, the cool pani – is simply irresistible. Plus, it’s a fun recipe to get the whole family involved in!

Ingredients

Here’s what you’ll need to make this magic happen:

• 0.5 tbsp maida/all-purpose flour (about 60g)
• 2 tbsp urad dal flour (about 30g)
• 1.25 cups fine semolina/sooji (about 150g)
• Salt to taste
• Soda water as needed
• Oil for deep frying
• 6.5 cups cold water (about 1.5 liters)
• 0.5 cup packed pudina/mint leaves (about 60g)
• 1 green chilli
• 1 small ginger piece
• 1 tbsp amchur powder (dry mango powder)
• 0.5 tsp chaat masala
• 0.25 tsp cumin powder
• Pinch of black salt
• 2 medium boiled potatoes (about 300g)
• 1 large onion
• Sweet chutney as needed

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Urad Dal Flour: Don’t skip this! It gives the puris that lovely golden color and slightly nutty flavor. You can find it at most Indian grocery stores.
• Sooji/Semolina: Fine semolina is key for a light and crispy puri. Avoid the coarser varieties.
• Black Salt: This adds a unique, slightly sulfurous flavor that’s essential for authentic pani puri taste. It’s worth seeking out!
• Fresh Mint: Seriously, use fresh mint for the pani. It makes all the difference. Dried mint just won’t cut it. I usually grow my own, but a good bunch from the store works perfectly too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Puri Dough: In a large bowl, combine the maida, urad dal flour, semolina, and salt. Gradually add soda water, mixing until a stiff dough forms. It should be firm, not sticky. Cover and let it rest for about 15 minutes. This allows the gluten to relax, making the puris easier to roll.
2. Prepare the Potato Filling: While the dough rests, boil and mash the potatoes with a little salt and red chili powder. Finely chop the onion and set aside.
3. Fry the Puris: Heat oil in a deep frying pan or wok over medium-hot heat. Roll the dough into small, thin circles (about 2-3 inches in diameter). Carefully fry each puri until golden brown and puffed up. Drain on paper towels.
4. Make the Mint Pani: Blend the mint leaves, green chili, and ginger piece into a smooth paste. Add the cold water, amchur powder, chaat masala, cumin powder, and black salt. Mix well and chill for at least 30 minutes. The colder, the better!
5. Assemble and Serve: Gently crack the top of each puri. Stuff with the potato mixture, a sprinkle of chopped onion, and a dollop of sweet chutney. Immediately pour the chilled pani over the puri and serve! Don’t wait too long, or the puri will get soggy.

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is crucial for puffy puris. If the oil is too cold, they’ll be soggy. Too hot, and they’ll burn.
• Rolling the Puris: Practice makes perfect! Don’t worry if your first few puris aren’t perfectly round.
• Don’t Overfill: Resist the urge to overstuff the puris. A little filling goes a long way.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your chutney is vegan-friendly.
• Gluten-Free Adaptation: Try using a gluten-free flour blend instead of maida. You might need to adjust the amount of soda water to get the right consistency.
• Spice Level Adjustment: Adjust the amount of green chili in the pani to your liking. My family loves it spicy, but you can tone it down for a milder flavor.
• Festival Adaptations: This is a popular snack during Holi and Diwali. You can add a sprinkle of boondi (tiny fried chickpea flour balls) for extra festive flair.

Serving Suggestions

Puri chana is best enjoyed immediately! It’s a fantastic street food snack, perfect for parties, or a fun weekend treat. Serve with extra pani on the side, so everyone can customize their level of tanginess.

Storage Instructions

Honestly, puri chana is best eaten fresh. The puris will lose their crispness over time. However, you can store the potato filling and pani separately in the refrigerator for up to 2 days. The puris are best stored in an airtight container at room temperature for a day, but they won’t be as crispy.

FAQs

Let’s tackle some common questions:

• What is the best way to get the puris to puff up? Make sure your dough is rested, the oil is at the right temperature, and you gently lower the puri into the oil.
• Can I make the pani ahead of time? Yes! In fact, chilling the pani for a few hours (or even overnight) allows the flavors to meld together.
• How long will the pani keep? The pani will keep in the refrigerator for up to 2 days.
• What type of potatoes are best for the filling? I prefer using Yukon Gold potatoes – they have a nice creamy texture.
• Can I use pre-made chutney? Sure, if you’re short on time! Just make sure it’s a good quality chutney.
• Is urad dal flour essential for the puri dough? While you can make puris without it, urad dal flour really adds to the flavor and color. I highly recommend using it if you can find it.

Enjoy making (and eating!) this delicious puri chana. Let me know how it turns out in the comments below!